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Bradley cold smoke retrofit ( first cheese )

post #1 of 10
Thread Starter 

Well after a little tin whacking and some soldering the Bradley cold smoker retrofit is done. I decided to smoke some store bought and some home made cheese.










Edited by jhend - 2/1/16 at 9:48am
post #2 of 10
Thread Starter 

Why do the uploaded pic's display as a file name and not a picture?

 

Thanks John

post #3 of 10

Use the insert image icon at the top of the text box.

 

Al

post #4 of 10
Thread Starter 

Thanks Al.

post #5 of 10
Thread Starter 

After smoking the mozzarella, cheddar, monterey jack, asiago and edam I put the cheese in the fridge overnight and then vacuum sealed the next morning. I smoked it for 5 hours with a hard wood blend of dust with some added maple. It is pretty pungent at this point we will see what it is like in a month or two.

 

John

 

post #6 of 10

JH, Nice looking smoker set-up and great looking cheese.

post #7 of 10
Thread Starter 

Thanks CrazyMoon

 

I made a 8lb spiced Gouda 2 weeks ago after it has aged I want to try smoking a piece to see if it clashes with the cumin. 

post #8 of 10

Nice cheese and nice set up,,

 

A full smoker is a happy smoker 

 

DS
 

post #9 of 10
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Nice cheese and nice set up,,

 

A full smoker is a happy smoker 

 

DS
 


Thanks driedstick, I was thinking I would have to dismantle it for hot smoking (not really a big deal) but I hot smoked some ribs and realised that it was better to hot smoke this way for more consistent temperature i.e. no heat loss from the oven when adding wood.   

post #10 of 10

Nice cheese, nice mod. I love the smoker mods!  Thumbs Up

 

:Looks-Great:

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